3 egg whites
Dash of salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3/4 c. sugar
1/3 c. pecans or walnuts, chopped

FILLING:

3/4 c. semi-sweet chocolate pieces
1/4 c. hot water
1 tsp. vanilla
1 c. heavy cream, whipped

Combine egg whites with salt, cream of tartar, and vanilla and beat to a stiff foam. Add sugar gradually, beating until very stiff and sugar is dissolved. Spread in a well greased 9 inch pie pan. Build up sides slightly and sprinkle with the chopped nuts. Bake in slow oven at 275 degrees for one hour.

Place chocolate and water in saucepan and cook over low heat until chocolate is melted. Cool until chocolate is thick. Add vanilla and fold in whipped cream. Fill shell and chill at least 4 hours or overnight.

Garnish with whipped cream if desired. Shave bitter chocolate lightly sprinkled on top gives a finished look.